Download Ronco ST4023SSGEN Use and Care Manual

Important: “Set It and Forget It” only after all instructional materials
(written and DVD) have been carefully followed.
Make sure food safely rotates without touching the Heating Element.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
taken, including the following:
The NonStick Grate Cover and Drip Tray must always be in place when using
your Rotisserie.
1. Very Important: Read all instructions and watch instructional DVD before using the
machine.
2. To protect against electrical hazards, do not immerse cord, plug or appliance itself in
water or other liquids.
3. Do not touch hot surfaces. (NOTE: Glass Door, top, back and sides of the Rotisserie,
as well as the Dual Heating Tray, Drip Tray, NonStick Grate Cover and Heating
Element all get very hot during use and retain heat after use – even when Glass Door
is positioned underneath the unit.) Always use adequate oven mitts or gloves when
handling these hot surfaces and when checking hot foods.
4. For Adult Use Only: Close supervision is always necessary when the Rotisserie is used
near children.
5. Unplug Rotisserie from outlet when not in use, and allow unit to cool thoroughly
before putting on or taking off parts, such as the Drip Tray and NonStick Grate Cover
before cleaning.
6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. Return the appliance to Ronco
Acquisition Corporation for examination, repair, electrical or mechanical adjustment.
7. Turn off and unplug the Rotisserie if you smell or see heavy smoke or fire. After it has
cooled down, make adjustments so nothing touches the Heating Element as the food
rotates. Do not open the Glass Door until it has cooled down. This is an electrical
appliance; never put water in it, or on it to cool it down or stop it from smoking.
8. Do not use any attachments or anything that is not recommended by Ronco
Acquisition Corporation. The use of such items may be hazardous.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter or touch hot surfaces.
11. Do not place appliance on or near a hot gas or electric burner, in a heated oven or
near easily flammable material.
12. Use only on a stable, heat-resistant surface and place unit at least 8” (inches) from
walls and 8” clear above unit.
13. To disconnect, turn machine Timer to “OFF” position, then grip plug and pull from
wall outlet. Do not pull on cord.
Continued
IMPORTANT SAFEGUARDS CONTINUED
14. Always unplug the unit before attempting to move it. Never move the unit when it contains hot
oil, liquids or hot foods.
15. Use extreme caution when working near the hot pieces and the Heating Element after
using Rotisserie as these parts become (and remain) very hot. Also use maximum care
when removing Drip Tray or disposing of hot grease or other hot liquids.
16. When using the Rotisserie Baskets, be sure no small bones or other food can fall between
or extend beyond the wires and catch on the Nonstick Grate Cover or Heating Element or
anything else during rotation. It is important to check while cooking. If the food moves
around inside the Basket, stop the machine. Put BBQ Gloves on and carefully take out the
Basket. Tighten the lid down further – so the food can’t move or slip around in the Basket
as it rotates. Use caution: The Basket gets hot.
17. Do not clean with a metal scouring pad. Pieces can break off the pad and touch electrical
parts, creating a risk of electrical shock. In addition, scouring pads may damage Rotisserie
finish or the nonstick parts.
18. Do not use appliance for other than its intended use.
19. Oversized foods that touch Heating Element must be trimmed down and metal utensils
must not be inserted in the appliance as they may create a fire or risk of electrical shock.
20. Front, back, top, bottom and side surfaces become very hot. Do not allow contact with any
objects other than Heating Container in its proper operating position. A fire may occur if
the Rotisserie is covered or touching flammable material, including curtains, draperies,
walls, and the like, when in operation.
21. Do not place, or store, any objects or material other than foods and manufacturer’s recommended accessories in the Rotisserie. Do not place or store anything on the top of the
Rotisserie when it is plugged in other than the Showtime Heating Trays.
22. Unplug unit before changing/replacing the interior light bulb (25-watt small appliance
bulb).
23. Polarized Electrical Plug: To reduce the hazard of potential shock, this item has a polarized
plug (one prong is wider than the other), which will fit only one way in a polarized outlet.
If the plug does not fit the outlet properly, turn the plug the other way; if it still does not fit,
contact a qualified electrician for assistance. Never use this plug with an extension cord
unless it fits properly. DO NOT ATTEMPT TO DEFEAT THIS SAFETY FEATURE.
24. SHORT CORD INSTRUCTIONS: A short cord is provided to reduce the risks of becoming
tangled in or tripping over a longer cord. Extension cords may be used if care is exercised
in their use and the wattage rating is at least as great as the wattage stamped on the back
of the appliance. If an extension cord is used, it should be arranged so that it will not drape
over the counter or tabletop where it can be reached by children or tripped over accidentally.
25. HEAR A SQUEAK? No problem. Put a drop or two of vegetable oil on the Gear Wheel
Nub before inserting the Spit Rod Assembly in the machine.
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
Please Don’t Take “Set It and Forget It” Literally
Always use caution and check on your Rotisserie from time to time.
It is highly unlikely, but if you should see or smell heavy smoke it’s because the
food is rubbing against the hot Heating Element. This indicates that the meat or
poultry is too big or it wasn’t tied properly - or the food is off-center (lopsided)
on the Spit Rods. If this occurs Turn off and unplug your machine.
Do not open the Glass Door. Let it cool down.
Trim any excess fat or meat, retie your food tightly and be sure the food is centered on the Spit Rods so it always rotates without touching the Heating Element.
Grease Flickers? Foods with high fat content can produce a small flicker of
flame as fat spatters off the Heating Element. This is normal. However, if you see
smoke or fire, turn off and unplug the machine and let it cool off. Do Not Open
The Door until it has cooled down. Never put water on or in the Rotisserie.
After it has cooled, check to see if the food has touched the Heating Element.
Never cook foods larger than recommended in the booklet for your model of
Showtime™ Rotisserie.
Ronco
™
Showtime
™
ROTISSERIE & BBQ OVENS
Cleaning and Caring for your Rotisserie & BBQ Oven
Before First Use Be sure the Rotisserie is not plugged in. Wash and dry the
removable parts in warm soapy water. Never immerse the machine or the cord in
water. Keep at least 8 inches of clearance on all sides and do not place it under a
cabinet when in use. A little smoke is normal when you first use the machine.
The Door Set the right side pin in the bottom first then slide the left pin in.
After Use Unplug and allow it to cool before washing any parts. Note: The
Heating Element cleans itself and no other maintenance is necessary.
The Light is on when the heat is on. If you need to replace the bulb, it uses a 25watt appliance bulb.
Any repairs should be handled only by an authorized service facility. Call
Customer Service 7 days a week at 800-486-1806 (there is a 24-hour Phone
Message Center after hours). If all lines are busy, please contact us at
www.Ronco.com.
Copyright © 2009 by Ronco Acquisition Corporation. All Rights Reserved. Ron Popeil name and likeness
used with permission. U.S. and foreign patents pending. 0709
2
INTRODUCTION
Table of
0-1
4-5
6
7
8
9-10
10
11
12-13
15
16
17
18
18-24
24
Contents
Important Safeguards
Rotisserie & Accessories
Clearance, Gloves, Squeak
Rotisserie Baskets
Elastic Ties – Chicken
Loading the Spit Rods
Rib Roasts
Timer / More Helpful Hints
6 Easy Steps – Chicken
Round Rib Basket
Kabob Rods & Hints
Time & Temp Chart
Rotisserie Turkey
Recipes
Helpful Hints Throughout
Warranty
THE WORLD’S #1 INDOOR ROTISSERIE & BBQ
nnSeals in natural juices and drains off unwanted fat as it cooks. About
1/4 cup of animal fat drips off a 4 lb. chicken.
nnRoast a wide variety of meats and vegetables from a single kabob
to 2 chickens (side-by-side), up to a 15 lb. turkey or a 6 1/2 lb. leg of lamb.
nnEvenly browns chicken, roasts, seafood, vegetables, chops, steaks,
hamburgers, sausages, hams, pork loin roasts, and, with the optional
Kabob Rods - even ribs!
nnAutomatic Timer is easy to set. Shuts off when the time is up.
nnDishwasher Safe. Drip Tray, NonStick Grate Cover, Entire Spit Rod
Assembly, Glass Door, Kabob Rods and Heating Tray are dishwasher safe.
nnThe Rotisserie Basket allows you to enjoy greater variety of
Rotisserie & BBQ foods and wraps (placing foods in foil, then in Basket).
nnLighted Oven makes it easy and fun to watch your food cook.
nnCovered Heating Tray (Optional Accessory) fits right on top for your
favorite vegetables, sauces, gravies, etc.
nnEnergy Efficient. Cooks faster than a conventional oven but still uses
about half the electricity!
INTRODUCTION
3
Very Important: Always put the Drip Tray and the
NonStick Grate Cover in place before operating
B
A
Rest
Drip Tray with NonStick
Grate Cover must be in
place here when in use.
Contents: Based on which model and which options you
have, you will find some or all of the following items:
B
A
Rest
NonStick
Grate
Cover
Glass
Door
Ronco™
Showtime
Drip
Tray
™
ROTISSERIE & BBQ OVEN
Spit Loading Base
(Also used as a Carving Stand)
4
CONTENTS & ACCESSORIES
Gear Wheels with Spit Rods
Lid
Flavor Injector
(Optional)
Heating
Tray
Elastic
Food
Ties
Dual Heating Tray with Lid
(Optional Accessory)
Complimentary
BBQ Gloves
Instructions &
Recipe Booklet
Standard Rotisserie Basket
–For “A Position” Only
Instructional
DVD
Speed Basket (Optional)
–For “B Position”
Kabob Rods
(Optional)
(Holds up to 8)
Round BBQ Rib
Basket & Rib Hooks
(Optional Accessory)
Meat & Poultry
Thermometer
(Optional Accessory)
Giant Lobster & Vegetable
Basket (Optional)
–For “A Position” Only
Call the Order Desk at 800-486-1806
7 Days a Week (and a 24-Hour Phone Message Center after hours)
[email protected] • www.Ronco.com
CONTENTS & ACCESSORIES
5
CAUTION: Keep at least 8” clearance all around from walls, cabinets and
other objects when using the Rotisserie to prevent heat damage. Don’t put
charcoal briquets, hickory chips or anything else in the machine that is not
authorized by Ronco Acquisition Corporation. Do not use under cabinets.
Always use Caution with Hot Food and Metal
Parts. The Food, Basket and the Spit Assembly get HOT!
Always wear protective gloves when removing the Basket.
If you feel the optional gloves are not insulated enough to
adequately protect you from the hot surfaces you are handling, set whatever you are holding down immediately and
wait until the food and the metal parts cool down. You may
want to use a thicker oven glove or mitt.
Removable Gear Wheel fits on the Spit Rods
after food (or Basket) is loaded in place. It is heavy
and has sharp gear teeth. When carrying the Spit
Rods always tilt this end upward so it won’t fall off.
Careful! Use Caution. Tips are sharp. Please be
very careful with your hands when loading any food
onto the Spit Rods.
Spit Rods are connected with screws to one Gear
Wheel. Place the Removable Gear Wheel on after
the food is loaded.
Spit Rods are permanently set
in the bottom Gear Wheel and
can be tightened with a small
Allen Wrench if necessary.
Plastic Spit Loading Base keeps the Spit
Assembly in place so you can load food in upright
position on a countertop or in a sink.
Important!
Hear a Squeeeeaak? No problem. Put a
A drop
of oil on
the nubs
prevents
squeaks.
6
INSTRUCTIONS
drop or two of vegetable oil or olive oil on the
Gear Wheel nub before inserting the Spit Rod
Assembly into the machine – Or use a straw
or Kabob Rod to drop oil on the nubs as they
turn. But be careful if you do it when the
machine is turning or if it is hot.
Rotisserie Basket
Be sure
small pieces
like chicken
wing tips
don’t fall
out the ends
and catch
as Basket
rotates
Perfect for hamburgers, chicken
pieces, vegetables, whole fish
and fish fillets, steaks, chops,
cutlets and smaller flat roasts.
After putting the food in the Basket,
compress the Basket lid very
tightly so no food can move, whatsoever. This can be done by compressing
the lid further. Caution: The Basket
gets hot.
Be sure nothing
extends out
between the
wires –such as
chicken wings or
small bones, etc.
Set the Spit Rods
in the gray
Plastic Spit
Loading Base.
Line up the two small loops on one
end of the Rotisserie Basket with the
Spit Rods. Place the Basket onto the
Spit Rods matching the corresponding
loops on the other end of the Basket.
Place the Removable Gear Wheel on
the Spit Rods and gently push down.
For example, keep the small bones of
chicken wings securely toward the
middle so they can’t slip out and hang
up on Grate Cover or Heating Element.
Check the Basket occasionally and be
sure the food is still tight. If not, stop
the machine and carefully take out the
Basket and tighten the lid.
When the food in the Basket is done,
you can remove the Basket by keeping
it in a horizontal position. Remember
the food, Spit Rod Assembly and the
Basket are all HOT – take precautions.
Burnt Edges on Food? You can
put a small strip of aluminum foil on
the top and bottom edges inside the
Basket to prevent burnt edges as it cooks.
Place foil inside on top
and bottom edges
Be sure the wings are all secure
inside the Basket with no parts
hanging out. You can use a small
strip of aluminum foil inside the
Basket on the top and bottom
edges (the edges that rotate near
the Heating Element) to keep the
tips of the wings from burning.
INSTRUCTIONS / ROTISSERIE BASKETS
7
Elastic
Food Ties
For
Chickens
Elastic Food Ties are designed to be an
easy-to-use method of securing poultry on
the Spit Rods. It is very important when
using your Showtime™ Rotisserie that food
is securely tied and fits onto the Spit Rods
so that the food will not touch the Heating
Element and is evenly centered all around.
It is recommended that you cut off the tail
from the chicken and remove any excess fat
or loose hanging parts – especially around
the main cavity so heat can enter inside the
chicken while it’s cooking.
The illustration shows how to tie a bird with
one or two ties.
Using 1 Tie
With one tie you go behind each wing, cross
over the back and pull it over the bottom of
the bird and up the front to hold the legs
together. Then tuck the wings inside the tie.
If a Food Tie is too long, you can shorten it
by tying a knot in it and cutting off the
excess with scissors.
Using 2 Ties
Using two ties,
shorten them both
and put one over the wings
and one over the legs. It’s very easy.
You can also use several Food Ties to
secure any bird. If you run out of Food Ties
you can use butcher’s twine until you can
order more Food Ties.
8
ELASTIC FOOD TIES FOR CHICKENS
Placing Chickens on the Spit Rods
There are two ways to load the Spit Rods.
Be careful to keep your hands
clear of the pointed rods as
they exit from the meat.
#1 Hold the tied poultry or meat down securely
with one hand while firmly pushing the Spit
Rods into the bird, through the meaty portion of
the breast area. The Spit Rods are sharp so
always be careful not to puncture your hand.
When inserting the Spit Rods, push at a slightly downward angle and then level out the Spit
Rods so that they go through the breast and exit
the bird on the other side at approximately the
same level. (Note: You should gently squeeze
the legs of the bird together when pushing the
Spit Rods through the bird.)
#2 Try putting the food on by using the Spit
Rods in the Loading Base and put the chicken
on breast first using gravity to help. Be sure you
center the food within the area of the two Gear
Wheels. Also balance the food so the weight is
evenly distributed. See details on page 11.
After the food is held securely on the Spit Rods,
put the other Gear Wheel in place. The Spit
Assembly can now be placed in the Rest Area
just inside the Door. Then move on to A or B.
The Rest Area
Located just inside the
machine so you can rest your
loaded Spit Rods and easily
adjust your food and add
Kabob Rods, etc.
Rest
Small Chickens or Game Hens Side-by-Side
You can also rotate two small chickens or game hens side-by-side. Place Spit
Assembly in vertical position with platform underneath. Push the birds on the Spit
Rods through their centers, and pierce wing to wing. Place the first tied chicken
on its side and run both Spit Rods through it. Duplicate this method for the second bird. Leave a little space between the two birds so they can brown faster and
more evenly. Keep all parts within the Gear Wheels and centered all around.
LOADING THE SPIT RODS
9
Loading the Spit Rods
Important: Food must be centered
Put the Spit Rods through center of the food so it will be balanced and the food
does not touch the Heating Element as it rotates. This is important for large foods
like turkeys, standing rib roasts, 2 chickens side-by-side or any large piece of
meat that goes directly onto the Spit Rods. Small foods and pieces go in a Basket.
Trim off excess fat and skin or loose
pieces – especially around poultry
cavities so heat can enter as it cooks.
WRONG
Off Center
CORRECT
Centered
Trim turkeys, standing rib roasts and
other large food to be sure nothing
(bones, meat or skin) hangs over or
extends beyond the Gear Wheels. Cut off
excess and tie it down with string as necessary. Only turkeys up to 15 lbs. in the
full-sized models. Keep center cavity
clear so heat can enter while it cooks.
Rib Bones Always
to the Left and
Parallel to the Spit
Rods! - Up to 6 1/2
WRONG - Off Center
CORRECT - Centered
Always trim fat and any loose pieces from
roasts, turkeys, chickens, hams, etc.
Rib Roasts
Standing Rib Roasts should always be
loaded with the bones on the left side
opposite from the small turning gear
on the right side and the heavier meat
on the right side. Also put the Spit
Rods through meat between the bones.
When loading a rib roast start through
the fat, meaty end and move the Spit
Rods between (or on top of) the bones.
Keep the meat evenly distributed on
10
the Spit Rods. It may
take a couple of
tries to not run
into a bone.
If any food
scrapes or hangs
up, stop immediately.
Trim with scissors and reload the Spit
Rods so that nothing touches the top,
bottom, sides or Heating Element.
LOADING THE SPIT RODS / RIB ROASTS
3
Standard Dial Timer
1
/2
OFF
2
Automatically Shuts Off after the allotted time
and a bell sounds. Use the Timer to turn on and off
all functions. Always turn to OFF (if the unit is
still running) before removing food.
1
/2
1
/2
1
Center: Normal Rotation for heat and rotation.
HOUR
No Heat
Rotation
Pause
to Sear
Normal
Rotation
3-Position Switch
Right: Pause to Sear allows you to stop food in
front of the Heating Element (especially food in a
Basket). Char or sear equal time on both sides. Try
3-5 minutes per side.
Left: No Heat Rotation for up to 20 minutes to
keep the juices evenly distributed before serving.
Red Light Heat Indicator – Timer must be ON for the heat to be
on.
CAUTION
To prevent a wheel from
accidentally falling off, always
carry the end with the
Removable Wheel held slightly
higher. The wheels are heavy
and have sharp gear teeth.
Dual Heating Tray (Optional) Defrosts and
heats frozen vegetables as well as heats and
steams fresh vegetables, warms gravies, chili
and sauces – all while food is rotating. Use about
1/2 cup water in each side of the bottom tray.
B
A
Rest
Glass Door Shown open and tucked under
the Rotisserie. Always keep the Door in up
position when Heating Element is on. The
glass gets very hot - please don’t touch it.
TIMER / MORE HELPFUL HINTS
11
6 Easy Steps to Great Rotisserie Chicken
1.
Wash the chicken with warm
water (so the food is not cold when it
goes in the Rotisserie) and remove
any parts from the cavity (giblets,
etc). Cut away excess fat and skin so
hot air can get into the cavity.
Use Position A when
cooking 2 chickens and
when cooking chickens
larger than 3 1/2 lbs.
Use Position B for
chickens 3 1/2 lbs or less
Removable
Gear Wheel
Tie the wings and legs down. Use one
or two of the Elastic Food Ties (if
they are too big for your chicken,
knot them smaller and cut off the
excess).
2.
Place the chicken on the Spit
Rods breast first - be sure it’s centered
and the weight is evenly distributed.
Be careful to keep your hands clear of
the sharp rod tips when loading food
vertically or horizontally.
After loading the food on the Spit
Rods, put the other Gear Wheel on.
Or load 2 chickens side by side.
Note: Use the total weight that’s printed
on your chicken package. If your package
does not include giblets, etc., then add a
1/4 pound to the actual weight of your
chicken to figure the cooking time.
3.
Place the loaded Spit Rod Assembly in the “Rest” area just inside the
Rotisserie. Then slide it on back to the cooking position. Pull the Door up.
STANDARD TIMER
3-Position Switch
No Heat
Rotation
4.
Pause
to Sear
Normal
Rotation
Set the 3-Position Switch to “Normal Rotation.” Set the Timer for 15
minutes per pound for a chicken. Example: 4 lbs. = 1 hour. Use total weight on
package – which includes giblets.
12
SIX EASY STEPS CHICKEN
6 Easy Steps to Great Rotisserie Chicken
Problem? If a chicken wing comes free or any part touches the Heating Element
or bottom grate during cooking, simply turn the Timer to OFF. Let it cool a bit.
Please be careful – Both the food and the Rotisserie get hot. Make any adjustments or retie your chicken. Then reset the Timer.
Pause
to Sear
No Heat
Rotation
Normal
Rotation
5.
To enjoy the best flavor and taste, serve your chicken immediately. If you
are not ready to serve it right away, however, set the 3 Position Switch to No
Heat Rotation to keep the juices evenly distributed throughout the chicken.
6.
If your chicken is done by time and
temperature but it is not brown
enough, you can Pause-to-Sear the
breast area for 3-5 minutes. Pause
with the breast directly in front of the
Heating Element for this.
TO SERVE: When chicken is done, carefully slide the Glass Door under the
unit. Use the BBQ Gloves and gently but quickly lift the chicken and Spit Rod
Assembly out while supporting the chicken. A bowl under the chicken helps
make it easier to remove. Take off the Removable Gear Wheel, slide out the Spit
Rods and serve. Always use Caution: The parts get really hot!
A or B Cooking Position?
The Spit Rods can go to Position A
for normal size foods. Use Position B
for small foods – to cook them closer
to the Heating Element.
Use Position B for a single chicken
3-1/2 lbs. or less. Tie it tightly. If any
piece touches the Heating Element
while rotating, move it down to
Position A and add a bit more time.
The first position for the Spit Wheel
Assembly is the Rest Position: Use
this for easy loading and unloading.
B
A
Rest
Rest – for easy loading/unloading
A – for Normal Sized Foods
B – for Small Foods - Closer to the
Heating Element
SIX EASY STEPS CHICKEN
13
Helpful Hints
Instant Carving Stand
After your roast, leg of lamb, or
ham is done, you can use the
Spit Loading Base to hold the
Spit rod assembly in a vertical
position while you carve the
meat. And, if you want the roast
browned further, you can put the
roast back in the Rotisserie - even
after you’ve carved some off.
Place Spit
Loading Base
under Gear
Wheel for
support when
carving
Showtime™ BBQ Flavor Injector
Use it to inject flavorings into meats, poultry, fish and pork!
Try Lemon Juice, Marinades, Garlic Oil
and Wines
Add a couple drops of olive oil or vegetable oil on the black stopper
to keep it moving smoothly.
For food preparation only. Keep away from children.
Dishwasher Safe! You can put the Grate Cover, Drip Tray,
Heating Tray and Lid, and even the Glass Door (if it will fit) all in your
dishwasher. Rinse off any grease first.
Even Easier Clean Up! You can line the bottom of your Drip
Tray with a small sheet of aluminum foil. Be sure it is flat against
the bottom. There cannot be any build up of fat or oil on the
Grate Cover so please don’t cover it with foil.
Grease Flicker? Foods with high fat content can produce a
small flicker of flame as fat spatters off the Heating Element.
This is normal. However, if you see smoke or fire, turn off and
unplug the machine and let it cool off. DO NOT OPEN THE
DOOR until it has cooled down. NEVER PUT WATER IN THE
ROTISSERIE - Water and fat or oil don’t mix. After it has cooled,
check to see if food touched, or hung up on the Heating
Element.
14
HELPFUL HINTS
Round BBQ Rib Basket
Optional
1. Parboil baby back or spare ribs in
boiling water for 15 minutes. Drain
ribs and let them cool. This step makes
the ribs more pliable and tender and
reduces fat. When cooled, cover both
sides of the ribs with BBQ Seasoning.
2. Position hooks over the middle of
the last rib bones. Attach a C Hook at
one end of the slab and attach a Stair
Hook at the other other end.
3. Thread the Spit Rod Wheel
Assembly through eyelets on both
ends of the Rib Basket. Then attach
the removable wheel. Position the
Spit Rod Assembly with the Rib
Basket in the Rest Area.
4.
Starting with the “C” Hook end, attach
the ribs to the basket on any horizontal
wire. Rotate the basket while wrapping the
ribs around the outside of the basket.
After ribs are stretched tight, lock the slab
down by attaching the Stair Hook on the
closest horizontal wire on the Rib
Basket. Make sure it is tight.
5. Slide the Spit Rods with the Rib
RIBS
Stair Hook attached
to the last rib and
then to a horizontal
wire on the basket
to hold ribs securely
in place as they turn
Basket back into the cooking position and set the timer for 35 minutes on
Normal Rotation. While rotating,
check to make sure the ribs are not
touching the heating element or the
glass door. If they touch, trim the ribs.
Always check on your food from time
to time.
6. Brush ribs with one coat of Ron’s
BBQ Sauce onto the ribs 10 minutes
before they are done.
ROUND RIB BASKET
15
Kabob Rods
Set the Spit Assembly in the Rest Area
(just inside the machine) before inserting the loaded Kabob Rods.
Kabob Rods
(Accessories)
Set the spit Rod
Assembly in the Rest
Area. Load the Kabobs
with food then insert them
into the holes on the Gear
Wheels. Start with sharp end on
the left side, then snap the gear side
into place on the right.
Load the Kabob with the Auto Turn
Mechanism (spring ends) on the right
so they will rotate. Turn the Spit
Assembly until all the Kabobs are
loaded in place. Slide the whole
assembly back to the next notch - the
cooking position.
When done, carefully move the Spit
Rod Assembly back to the Rest Area.
Use BBQ Gloves to remove the Kabob
Rods. Simply push the spring end
inward and then pull the rods out one
at a time.
Helpful Hints
Seasonings and spices should be sprinkled on or rubbed into the food before
it goes into the Rotisserie. Try Ron’s 3
great new Char Rubs and 5 wonderful
Marinades.
Once the food is rotating, watch it to
be sure nothing is touching the
Heating Element as it goes around.
Have your food at room temperature
when it goes in. Not chilled. Wash
food in warm water inside and out.
The Dual Heating Tray. Put frozen veggies on when a chicken starts with about
1/2 cup water in each side of tray.
16
KABOB RODS
Avoid burning – baste with sugared
BBQ sauce only during the last 20
minutes. Try Ron’s great new BBQ
Sauce! It’s tasty and delicious.
Never use any aerosol sprays of any
kind inside the unit.
Do not preheat the Rotisserie.
Use aluminum foil over the Drip Tray
bottom (not over the NonStick Grate
Cover) – for easier cleanup.
Wrap fish with seasonings and marinade in aluminum foil (triple-fold the
edges) and put tightly in the Basket and
cook 25-30 min. Delicious and easy!
Estimated Time and Temperature Chart for Standard Models
The times and temperatures given in this booklet are only a guide for your reference and
are based on foods at room temperature (not cold foods). Use weight listed on chicken label
(weight includes giblets) for determining time. Times can vary due to differences in meat
shape, size, and the amount of fat and bone. Also times can vary depending on the electricity in your home – and it can even vary when plugged into different electrical outlets.
The most accurate method of determining if your food is done is a Meat & Poultry
Thermometer inserted into the center of the thickest portion of the meat. Note: If poultry
exceeds 180º (internal temperature) your poultry will become drier and less juicy.
Remember: Use Position B only for small foods.
FOOD
WEIGHT/QTY.
INTERNAL TEMP.
CHICKEN
Whole Chicken or Duck 4 1/2 lbs.
180°
Cornish Hens (side by side) 2-4 total weight
180°
EST. TIME
15 min./lb.
10 min./lb.
Pause-to-Sear (breast stopped in front of Heating Element) @4 min.- browner breast if necessary
2 Chickens/Ducks (side by side) 4 lbs. each = 8 lb
Turkey
Up to 15 lbs.
Chicken Pieces
About 3 lbs.
Turkey Burgers
1 1/4 lbs.
Chicken Kabobs
8 Kabobs
PORK
180°
180°
180°
165°
180° well
10 min./lb.
12-15 min./lb.
45 min. total
30-35 min. total
30-35 min. total
Baby Back Ribs (Parboiled 15 min) 1-3 racks
Rolled Pork Loin
5-1/2 lbs.
Pork Tenderloin
1-3/4 to 2 lbs.
Pork Chops
4-6 chops
Boneless Pork Chops
6 chops
Boneless Ham (cooked) 3 lbs.
Italian Sausages
uncooked
up to 16
cooked
up to 16
Hot Dogs
up to 16
BEEF
160° med, 170° well
160° med, 170° well
160° med, 170° well
160° med, 170° well
160° med, 170° well
160° med
35 min. total
20-30 min./lb.
30-35 min./lb.
30-40 min. total
25-30 min. total
13 min./lb.
Standing Rib Roast
Roast
up to 6-1/2 lbs.
up to 6-1/2 lbs
Steaks
Hamburgers (9)
Beef Kabobs
LAMB
1 1/4” thick
1/4 lb. each
8 Kabobs
145° medium
140°rare
160° medium
170° well
medium
medium-well
medium
18 min./lb.
16 min./lb.
18 min./lb.
20 min./lb.
20 min. total
20-30 min. total
20-25 min. total
Leg of Lamb
SEAFOOD
to 6-1/5 lbs.
160°medium
22 min./lb.
Salmon Steaks (Basket)
Fish Fillets (Basket)
Fish Fillets (Basket)
Shrimp Kabobs
Halibut Fillets (Basket)
4-6 steaks 1 1/4” thick
3/4” thick
thin
6 Kabobs.
3/4 inch (breaded with dill)
30-35 min./lb.
20-25 min./lb.
10-15 min./lb.
20-25 min. total
25 min. total
18 min. total
20-25 min. total
30 min. total
Temperatures based on USDA Food Safety and Inspection Service Guidelines.
TIME & TEMPERATURE CHART
17
Rotisserie Turkey
1
When preparing a turkey, the wings and legs
must be tied down securely to prevent them
from touching the Heating Element. You
must use heavy string or twine instead of the
Elastic Food Ties when fixing a turkey.
As a turkey rotates, the wings and legs have
a tendency to bow out, so be sure to tie down
four areas; twice on the wings and twice on
the legs. If any part of the turkey (or any
game bird) touches the Heating Element,
immediately turn off the machine and retie
the bird more securely. If the bird still touches the Heating Element after this second tiedown, then the bird is too big and it must be
trimmed down so that it doesn’t touch the
Heating Element.
Stuffing Poultry Not Recommended
Please note: The manufacturer does not recommend stuffing Rotisserie poultry. Keep
the cavity open to the heat to help cooking.
2
3
4
Up to a 15 lb. Turkey
Be sure the turkey is tied with 4
heavy strings to tightly secure
all loose parts. Do not use the
elastic food ties for turkeys.
Keep cavity open to heat.
Be sure nothing hangs over or
extends beyond the Gear
Wheels. Always center turkeys.
Roast Turkey
One 8 to 15 Pound Turkey Fresh or Completely Thawed
1 Tablespoon Salt and 1 Tablespoon Poultry Seasoning if Desired
Thoroughly wash the turkey with warm water. Cut away all extra fat and skin so
hot air can get into the cavity. Rub Salt and Poultry Seasoning into the cavity. Tie
with string in 4 places. Place centered on Spit Rods and cook for 10 minutes per
pound. Enjoy the best turkey you can imagine.Keep cavity clear of skin and fat so
heat can enter and help cook it throughout.
Helpful Hint
Late for Dinner? No problem, keep the Door closed
and set the function switch to “No Heat Rotation” and your
food will be warm and the juices evenly distributed. Up to
15-20 minutes is okay; after that the food cools down.
18
ROTISSERIE TURKEY
No Heat
Rotation
Normal
Rotation
Recipes
For the best and easiest Rotisserie food, try Ron’s Chicago Steakhouse Char Rubs
and Ron’s Marinades for Rotisserie Food. Go to www.Ronco.com and get the
best there is. Also ask for Ron’s Showtime™ BBQ Sauce.
Here are some recipes from Ron’s collection. Try just adding salt, pepper, marinades and rubs. Put some of your favorite herbs inside a chicken as it cooks.
Rotisserie makes savory, delicious, reduced fat food. Here is a list of food that
requires little prep to have a fantastic meal with your Showtime Rotisserie:
SHOWTIME MENU IDEAS
Turkey – Up to 14 lbs.
Chickens – 1 or 2 at Once
Prime Rib Roasts – Up to 8 lbs.
Delicious Steaks in the Basket
Hamburgers - 9 Quarter-Pounders at Once
Kabobs – Chicken, Lamb, Beef or Seafood
Shrimp or Scallops in the Standard Basket
Leg of Lamb - Rolled in Rosemary
Pork Loin or Shoulder Roast
Lamb Chops, Veal Chops, Pork Chops
Fish - Whole or Fillet in the Basket
Cornish Games Hens or Ducks
Wild Game - Venison, Goat, Fowl
Foil Wraps Cooked in the Baskets
Spicy Chicken Wings - in the Basket
Sausages and Hot Dogs
Country Honey Glazed Ham
BBQ Ribs - Use Optional Round BBQ Rib Basket
Giant Lobster and Vegetable Basket - Optional
RECIPES
19
Roast Chicken with Lemon Herb Rub
One 31/2 to 4 Pound Whole Chicken
Minced Rind of 2 Lemons
5 Cloves Garlic, Minced
1 Tablespoon Dried Thyme, Finely Crumbled
2 Teaspoons Dried Rosemary, Finely Crumbled
2 Teaspoons Dried Sage Leaves, Finely Crumbled
Salt and Freshly Ground Pepper
In a small bowl combine lemon, garlic, and herbs to form a slightly moist paste.
Wash the chicken and dry thoroughly, inside and out. Loosen the skin across the
breasts and then down around the leg and thigh using a chopstick or your fingers.
Work the seasoning mixture under the skin and into the meat of the breast, leg and
thighs and all over the outside skin as well. Season the cavity of the chicken with
salt and pepper. Using an Elastic Food Tie, truss the chicken. Place the chicken on
the Spit Rods for about 60 minutes or until the internal temperature reaches 180°F
on a meat thermometer inserted in the thigh meat. Remove chicken and cut it into
pieces to serve. (Tip: If you are rotating two small chickens at a time, skewer them
side by side on the Spit Rods and increase the time to 11/2 hours.) Serves 3 to 4.
u
Four Peppercorn Crusted Roast Beef
One 31/2 to 4-Pound Boneless Beef Rib Roast
2 Teaspoons Black Peppercorns
2 Teaspoons White Peppercorns
2 Teaspoons Green Peppercorns
1 Teaspoon Pink Peppercorns
1 Teaspoon Salt
Place the peppercorns in a heavy plastic bag and crush with a rolling pin. Stir in
the salt. Coat the outside of the roast with the pepper mixture. Rotisserie the roast
on the Spit Rods 18 to 20 minutes per pound for rare or until the internal temperature reaches 140°F, 25 to 30 minutes per pound for medium or until the internal
temperature reaches 160°F, or 35 to 40 minutes per pound for well done or until
the internal temperature reaches 170°F on the meat thermometer inserted in the
center. Remove and slice into 1/4 inch thick slices or thinner. Serves 4 to 6.
20
RECIPES
Beef Tenderloin Roast with Horseradish Sauce
One 3-Pound Beef Tenderloin Roast
Salt and Pepper To Rub On Roast
Horseradish Sauce: 3/4 Cup Whipping Cream
4 Tablespoons Prepared Horseradish
2 Tablespoons Fresh Lemon Juice
12
/ Teaspoon Salt
Thoroughly coat the beef with salt and pepper. Place the beef tenderloin on the
Spit Rods. Rotate for 30 to 40 minutes or until the internal temperature reaches
140°F for rare on the meat thermometer. Remove the roast and slice it into 1/2 inch
thick slices and serve with Horseradish Sauce. Serves 6.
Horseradish Sauce: Whip the cream until stiff. Stir in the horseradish, lemon juice
and salt. Cover and refrigerate for 1 hour. Remove the roast and slice it into 1/2
inch thick slices and serve with Horseradish Sauce. Serves 6.
u
Marinated Top Sirloin Steak
One 13/4 to 2 Pound Sirloin Steak
12
/ Cup Ketchup
2 Tablespoons Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Brown Sugar
1 Clove Garlic, Minced
12
/ Teaspoon Chili Powder
Salt and Pepper to Taste
In a flat baking dish stir together the ketchup, soy sauce, Worcestershire sauce,
brown sugar, garlic, chili powder, salt and pepper. Add the steak and turn to coat.
Cover and marinate in the refrigerator for 2 to 8 hours. Remove the steak from the
marinade. Place the steak in the Flat Standard Basket. Tighten lid and cook for 18
minutes for rare or 25 minutes for medium. If the steak is not brown enough, position the Basket facing the Heating Element and turn the switch to “Pause-to-Sear”
for 2 to 3 minutes per side. Remove and slice thinly across the grain. Serves 4.
RECIPES
21
Roasted Vegetable Skewers with Balsamic Basil Marinade
1 Red Bell Pepper, Cut Into 1 Inch Pieces
1 Yellow Summer Squash, Cut Into 1/4 Inch Slices
1 Zucchini Cut Into 1/4 Inch Slices
16 White Button Mushrooms, Stems Removed
8 Green Onions, Cut Into 11/2 Inch Pieces
Marinade:
12
/ Cup Bertolli Olive Oil
6 Tablespoons Balsamic Vinegar
2 Tablespoons Minced Fresh Basil
2 Cloves Garlic
Prepare the vegetables and place them in a large bowl or food storage bag. Combine
the marinade ingredients and pour the marinade over the vegetables. Cover and
marinate 1 to 2 hours at room temperature. Drain off the marinade and skewer the
vegetables on the Kabob Rods. Rotate the skewered vegetables for 20 to 25 minutes until the vegetables are slightly brown, but still crunchy. Remove the Kabobs
from the Gear Wheels and slide the vegetables off onto serving plates. Serves 6.
u
Merlot Marinated Leg of Lamb
One Leg of Lamb (41/2 to 5 Pounds) Boned and Tied
1 Cup Merlot or Other Dry Red Wine
1/2 Cup Soy Sauce
4 Cloves Garlic; Minced
2 Tablespoons Dried Oregano
1 Tablespoon Dried Rosemary
1 Tablespoon Coarsely Ground Pepper
Combine the soy sauce, Merlot, garlic, oregano, rosemary, and pepper in a deep
bowl. Add the lamb and turn it to coat with marinade. Cover and chill at least 6
hours or up to a day, turning the meat over several times. Remove the lamb from
the marinade, reserving marinade for basting. Place the lamb on the Spit Rods.
Cook for 1 hour, 15 to 30 minutes or until the internal temperature reaches 160°F
for medium, basting several times during the last 10 minutes. Serves 6 to 8.
22
RECIPES
Mustard-Brown Sugar Glazed Pork Chops
Three or Four 1 Inch Thick Center Cut Pork Chops
1/2 Cup Brown Sugar
1/4 Cup Dijon Mustard
Pinch Each of Dried Thyme and Dried Sage
Pat pork chops dry with a paper towel. Stir together mustard, thyme and sage. Coat
pork chops well with the herb mustard. Press brown sugar into the herb mustard.
Place the pork chops in the Rotisserie Basket for 30 to 35 minutes or until cooked
through. If not brown enough, position the Basket facing the Heating Element and
turn the switch to “Pause-to-Sear” for 2 to 3 minutes on each side. Serves 3 to 4.
u
Apricot-Orange Glazed Game Hens
Two 11/2 to 2 Pound Rock Cornish Game Hens
3 Tablespoons Fresh Orange Juice
3 Tablespoons Soy Sauce
12
/ Cup Apricot Preserves
Salt and Fresh Ground Pepper
Stir together the preserves, orange juice and soy sauce. Separate and reserve half
of the sauce and serve it with the hens. Wash and thoroughly dry the game hens
inside and out. Season the inside cavity with salt and pepper and brush the game
hens with the other half of the sauce. Cook 40 to 50 minutes or until the temperature reaches 180°F on a meat thermometer . Serve with warmed reserve sauce.
.
Serves 2 to 4.
u
BBQ Beef Kabobs
2 Pounds Beef Top Sirloin
1 Cup Ron’s Showtime BBQ Sauce
2 Bell Peppers; Cut in 1 Inch Pieces
2 Cups Whole Mushrooms
1 Purple Onion, Cut in 1 Inch Pieces
Cut the beef into 11/4 inch cubes and place in a medium bowl. Stir in BBQ sauce;
cover and let marinate for 1 to 4 hours in the refrigerator. Remove the beef from
the sauce and skewer on the Kabob Rods, alternating beef with desired vegetables.
Cook for 20 to 25 minutes or until they reach desired doneness. Baste with BBQ
sauce only during the last 5-10 minutes. Serves 6.
RECIPES
23
Lemon Dill Salmon Steaks
4 Large or 6 Medium Salmon Steaks
1/4 Cup Fresh Lemon Juice
3 Tablespoons Olive Oil
1 Tablespoon Minced Fresh Dill or 1 Teaspoon Dry Dill Weed
1/2 Teaspoon Salt
1/2 Teaspoon White Pepper
In a small bowl add all ingredients except the salmon. Brush on both sides of the
salmon, wait 5 minutes and repeat. Place the salmon steaks in the Rotisserie Basket Accessory. Cook for 15 to 20 minutes. Serve one salmon steak per person.
u
Ron’s Spicy Lemon Pepper Chicken Wings
10-12 Chicken Wings
2 Eggs, Slightly Beaten
2 Cups Plain Dry Breadcrumbs
6 Tablespoons Lemon Pepper
2 Tablespoons Crushed Red Chili Pepper
Beat eggs and set aside. Mix breadcrumbs, lemon pepper and crushed red chili
pepper in a flat dish or on a sheet of wax paper, aluminum foil or cutting board.
Wash and thoroughly dry the chicken wings. Dip the wings in the egg batter to
coat and then roll them in the breadcrumb mixture. Place the chicken wings in the
Rotisserie Basket and cook for about 40 minutes or until crispy and slightly dark.
Helpful Hint
Be sure the wings are all secure inside the
Basket with no parts hanging out. You can
use a small strip of aluminum foil inside the
basket on the top and bottom edges (the
edges that rotate near the Heating Element)
to keep the tips of the wings from burning.
Place foil inside on top and
bottom edges
To reorder supplies call Customer Service at 800-486-1806
If all the lines are busy, or after hours, please contact us on the web at
www.Ronco.com
24
HELPFUL HINTS
Ronco
™
Showtime
™
ROTISSERIE & BBQ OVEN
Six Month Limited Warranty Ronco Acquisition Corporation, warrants to the owner of this product that it is free from defects in material and
workmanship for a period of six months from date of purchase providing
the Owner Registration Card has been completed and returned to Ronco
Acquisition Corporation within thirty (30) days from the original purchase
date.
The manufacturer’s obligation will be limited to repairing or replacing F.O.B.
any part of the product which is defective. Such warranty will not apply to
defects resulting from tamper, cosmetic damage, acts of God, accidental
breakage, abuse, negligence, neglect or misuse. If you must return the
product for reasons of malfunction within the six-month warranty period,
the following action and steps are required: Remit U.S. Dollars:
1. The machine must be clean and packaged securely to protect
from damage or breakage in shipment.
2. Call and obtain a Return Authorization Number. Then ship prepaid to Ronco Acquisition Corporation by the most convenient
method. Enclose $29.90 to cover return shipping, handling and
insurance. Ronco Acquisition Corporation, will repair or replace
your Rotisserie unit and return it to you prepaid.
3. If you return the product after the six-month warranty period,
enclose $45.00 plus $29.90 for shipping, handling and insurance
and Ronco Acquisition Corporation will replace/repair your
machine and return it to you.
Even if not required, the rights in this warranty are granted to you. This warranty gives you specific legal rights, and you may also have other rights
which vary from state to state. Return of Owner Registration Card is not a
condition precedent to warranty coverage.
Ronco Acquisition Corporation will not be held liable for any special, incidental, or consequential damage, resulting from possession, use or loss of
use of this product either directly or indirectly.
No returns will be accepted without prior authorization.
To receive a Return Authorization Number Call Customer Service at 800-486-1806
If all lines are busy, please contact us on the web at www.Ronco.com
Ronco Acquisition Corporation
P.O. Box 1000, Peck Slip Station
New York, NY 10272-1000